Ultimate Peanut Butter & Chocolate Chip Cookies


Guys. I hate to toot my own horn here but I have created the most amazing cookies, like ever. I have tried many a cookie recipe in my time but I have never been able to achieve that store-bought, chewy cookie effect with a homemade, fresh out of the oven taste. Until now! These babies are thick, with a slightly crisp outside and the most gooey, chewy centre. Plus peanut butter and dark chocolate is a combination that you really just can't go wrong with. Warm out of the oven these things are incredible, and they won't last long I promise. This recipe has no illusions of being a low sugar, wholewheat "healthy" alternative, because in my opinion a cookie is a cookie and it should remain that way. If you want a warm chocolate chip cookie, no "healthy" alternative is going to satisfy that craving, so just have that cookie (or three) and enjoy it. 


Ultimate Peanut Butter & Chocolate Chip Cookies

Yield: 12 cookies

Time: 30 min


115g butter (US - 1 stick) - allow to warm up outside of the fridge for a bit

180g brown sugar (US - 1 cup)

125g smooth peanut butter (US - 1/2 cup)

150g plain flour (US - 1 1/4 cup)

1 tsp vanilla extract

1 egg

1/2 tsp bicarbonate of soda 

1/2 tsp salt

100g dark chocolate chips/chunks (US - 2/3 cup)



1. Preheat your oven to 180 degrees c and line two baking trays with greaseproof paper.

2. In a large bowl, cream your butter and sugar together until smooth and fluffy. This is easier done with a hand mixer or stand mixer.

3. Beat in the egg until blended.

4. Mix in the peanut butter and vanilla extract until blended.

5. In another bowl, mix together the flour, bicarbonate of soda and salt.

6. Slowly fold in the flour mix to the wet ingredients, a few spoonfuls at a time.

7. Stir through your chocolate chips. Try not to eat your entire bowl of cookie dough. 

8. Using a tablespoon or an ice cream scoop (so perfect for measuring out cookie dough if you have one) scoop out 12 rounded scoops of dough and place on the baking sheets. I use two baking sheets to allow them to be spread well apart, you don't wan't your cookies baking in to each other!

9. This is the trick to perfect cookies, do not flatten your dough before you put them in the oven, leave them rounded to get a nice thick cookie. 


10. Bake for 12-15 min until the outside is slightly golden but the inside is still gooey. You want to undercook your cookies as cookies continue to bake outside the oven. This is how you get deliciously chewy cookies.

11. Immediately after removing from the oven, slightly press down each cookie with a spatula to give them that thick, chunky look. Allow to cool on the baking tray (although I HIGHLY recommend eating some of these babies warm and I doubt many will make it past the cooling stage).